Ingredients:
- 1 3 lb tri tip
- 1 tablespoon soy sauce
- 1 tablespoon worcestershire
- 1 tub knorr homestyle beef stock
- 1 1/2 cups hot water
- 1 bay leaf
- 1/2 teaspoon fresh black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 large red and green bell pepper, sliced thin
- 1 onion, sliced thin
- provolone cheese, sliced
- egg roll wrappers
- peanut oil
Instructions:
- whisk the tub of knorr stock into the hot water until well combined. set aside to cool.
- in a medium bowl, combine soy sauce, worcestershire sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. place the roast in a large ziploc and dump in the broth mixture. place in the fridge overnight.
- dump the entire ziploc in a crockpot. cover, and cook on low heat for 8 hours. pull the meat out and shred it and then let it cook 1-2 hours more, or until meat is very tender.(i’ve totally done 6 hours, shred, cook for two more and it was tender, just not as fall apart as 10 hours)
- while the meat is finishing it’s last few minutes, cook the peppers. add a drizzle of oil and a little chunk (1 tablespoon?) of butter to a large skillet. add the peppers and onions and cook until carmelized.
- heat the peanut oil to medium heat.
- remove meat from broth.
- lay out an egg roll wrapper like a diamond, and top with one slice of cheese. add shredded meat, peppers and onions. brush a little water onto each edge of the egg roll. fold the right and left corners over the filling.
- Carefully pick up the bottom corner, pull it up over the filling and tuck the corner under the filling. carefully roll the egg until it is sealed shut.
- place the egg rolls in the hot oil. using a metal spatula or spoon, continually turn the egg rolls so they brown evenly.
- place the egg rolls on paper towels to drain. enjoy!!!